Cocktail maestro mixes it up

When you hear the word “mixology”, an image of Getafix the Druid, methodically adding ingredients to his cauldron, irresistably pops into on’s head.

The beloved Asterix character famous for his magic potion that gives people extraordinary strength has a great deal in common with Brent Perremore. Like Getafix, Brent is famous for fixing a drink that that gives people a spring in their step.

He recently wowed the judges at the national finals of a mixology contest, next having the chance to represent South Africa in Scotland. The Diageo Reserve bartender competition is widely regarded as the biggest mixologist competition in the world.

Brent’s mother and Phoenix resident,

Esther Perremore says “An ordinary barman job has become an art form. Children should learn that even if they are a street sweeper then they should be the best street sweeper they can be!”

Brent currently works at the Orphanage Cocktail Emporium in the City Bowl and this will be the second time he represents his country, the first being in Rio de Janeiro in 2012.

“I like trying new cocktails all the time,” says Brent.

“Sometimes the ideas come to me in the strangest of times. In 2012 I dreamed about a cocktail that won the national finals! It was a really strange concoction with gin, dry vermouth, a red onion and thyme colis, and a bacon cream foam on top and served with crispy bacon,” he continues.

The drink that will now see him mixing with men in kilts is called the Gift of Persia (a cocktail smoked in a decanter, served in a chilled glass, and consisting of Ron Zacapa, dry Vermouth, date syrup, naartjie and cardamom).

What sets Brent apart from his peers is his food technology experience, since infusing food or fruit into cocktails is just as important as the drink itself.

A crackerjack mixologist, indeed!

“People can call me a mixologist, but I prefer the term craft bartender, because it is an age-old craft that is gaining popularity once more.”

A crackerjack craft bartender, indeed!

Even though Brent likes experimenting with new flavours, his “old favourite” is a Negroni.

He demonstrates his knowledge of the classics… “It is an old Italian cocktail invented in the early twentieth century in Florence. It’s basically sweet red vermouth, Campari and gin served on the rocks with a twist of orange. It’s beneficial to have a good background on the classics.”

His least favourite is the “nothing-more-than-a-slush-puppy” strawberry daiquiri.

When asked what advice he has for youngsters who dream of becoming craft bartenders, he says: “I work four 15 hour shifts a week, so it is not an easy job! There are a lot of rewards though.

It is a viable career option. People look at bartending as just an interim job, but no-one really though it could be an actual career. A wonderful career!”

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